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Crockpot Chicken Parmesan Soup

Crockpot chicken parmesan soup with tender shredded chicken, crushed tomato broth, and pasta cooked separately for the right bite. Finished with a thick melted mozzarella layer, Parmesan, toasted breadcrumbs in butter, and fresh basil.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken base
  • 1.5 lb boneless skinless chicken breasts
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 3 cup chicken broth
  • 1 onion
  • 4 garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cup penne pasta, cooked separately
Toppings
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup Italian breadcrumbs, toasted in butter
  • 1 fresh basil

Equipment

  • 1 Dutch oven

Method
 

Build the soup
  1. Place the chicken breasts into the slow cooker.
  2. Add the crushed tomatoes, diced tomatoes, chicken broth, onion, garlic, dried basil, dried oregano, red pepper flakes, salt, and black pepper.
Slow cook
  1. Cook on LOW for 6–7 hours, until the chicken is tender and easily pulls apart, with the lid kept on.
  2. If using HIGH, cook for 3–4 hours, until the chicken is tender and easily pulls apart.
Shred and finish
  1. Remove the chicken, shred it with two forks, and return the shredded chicken to the slow cooker.
  2. Stir in the cooked penne and cook on HIGH for 10 minutes to heat the pasta through.
Serve
  1. Ladle the soup into bowls.
  2. Top each bowl with mozzarella, Parmesan, toasted breadcrumbs, and fresh basil for a finished, melted layer.

Notes

For best texture, cook penne separately as written so it doesn’t over-soften in the slow cooker. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop or microwave. Freezing is not recommended because pasta can soften further. For a lower-carb swap, replace penne with cooked whole-wheat or legume pasta (still cook separately) and adjust portions to taste.